A Course of Lectures on the Principles of Domestic Economy and Cookery

of sugar, will make about a quart of liquid. The custard you pour over the bread; let the custard soak into the bread; then on the top of the pudding put a layer of fruit about an inch thick. You may vary the fruit, using sliced apples, or dried apples which have been soaked over night, and then stewed tender, dried peaches treated in the same way, or canned peaches, canned pears--any fruit you like. In the summer, in berry season, use berries. If the fruit is sour sprinkle it with sugar; then put the pudding in the oven and bake it. You can use dried fruit with this pudding, such as raisins or currants, but you put the fruit in through the pudding instead of on top. If you want to make the pudding particularly good you will separate the white and yolks of the eggs, mix the yolks of the eggs with the milk and sugar; save the whites until the pudding is done; in that case you have to use a little more milk proportionately. Save the whites until the pudding is done, then beat them to a stiff froth and add to it three heaping tablespoons of powdered sugar, very gently mixing them, just as I mixed that light omelette yesterday. That makes what is called a _meringue_. Put the _meringue_ over the top of the pudding after it is done; run it through the oven for about a minute, just long enough to color it slightly, and then serve the pudding. If you want the pudding entirely smooth when it is done, you must break the bread up in the custard before you bake it. My way is simply to saturate the bread with the custard. You can beat it if you wish. The pudding will be slightly liquid, like bread pudding, and then the fruit, if it is juicy, makes it still more liquid, and if you add the _meringue_, that of itself is a sauce. You will notice, as a rule, that I make everything as plain as possible, because I wish to